Minesota Wild Rice Soup

Photo: Oxmoor House

Here's a hearty winter favorite from the upper Midwest. Wild rice—the official state grain of Minnesota—"pops" when you cook it, adding creaminess to the soup.

Yield: Serves 8 (serving size: about 1 1/4 cups)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 350
  • Fat: 9.6g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 29.5g
  • Carbohydrate: 34.2g
  • Fiber: 2.7g
  • Cholesterol: 70mg
  • Iron: 2.3mg
  • Sodium: 598mg
  • Calcium: 86mg


  • 2 leeks (about 1 pound)
  • 1 tablespoon unsalted butter
  • 2 celery stalks, finely chopped (about 3/4 cup)
  • 10 ounce sliced button or cremini mushrooms
  • 7 cups fat-free, lower-sodium chicken broth, divided
  • 3/4 cup uncooked wild rice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 2.25 ounces all-purpose flour (about 1/2 cup)
  • 2 cups chopped cooked chicken breast (about 1 pound)
  • 1 cup half-and-half
  • 3 tablespoons dry white wine
  • 1 tablespoon Dijon mustard


  1. 1. Remove roots, outer leaves, and tops from leeks. Cut leeks in half lengthwise. Rinse thoroughly with cold water, and cut each half into 1/4-inch slices.
  2. 2. Melt butter in a Dutch oven over medium heat. Add leeks, celery, and mushrooms; sauté 10 minutes or until tender. Stir in 6 cups broth. Add rice and next 3 ingredients (through pepper); bring to a boil. Cover, reduce heat, and simmer 45 to 55 minutes or until rice has "popped."
  3. 3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1 cup broth, stirring with a whisk until smooth. Add broth mixture to soup. Cook over medium heat 2 minutes or until slightly thick, stirring constantly. Reduce heat to low; add chicken, half-and-half, wine, and mustard. Cook 2 minutes or just until thoroughly heated (do not boil).
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